Spicy Tofu Sushi Muffins (GF, V)

I've really upped my tofu game. The soy does not seem to be wreaking any havoc on my thyroid medication for the moment, so I'm leaning in.

Source: Plant Baes | Makes: 8 muffins | Time: 35 min + Marinate 2h

Changes: replaced miso with tahini; replaced soy sauce with coconut aminos

Ingredients

Tofu Salmon

1 block extra-firm #tofu, pressed and diced in small cubes

1/2 cup water

1/2 beetroot, cooked

2 tsp tahini

1 tbsp rice vinegar

2 tsp coconut aminos

1 tsp garlic powder

2 tsp sesame oil

Muffins

2 nori sheets

2 cups cooked sushi rice, from 2/3 cup dry (I used this recipe)

1/2 avocado, finely diced

Handful of edamame

2 tbsp toasted sesame seeds

2 spring onions, finely chopped

2 tbsp Sriracha mayo

Instructions

The night before or at leas 2 hours before cooktime, prepare the tofu salmon marinade. Blend water, cooked beetroot, tahini, rice vinegar, coconut aminos, nori sheets, garlic powder, and sesame oil until smooth. Marinate the diced tofu in the fridge.

Preheat your oven to 390°F. Cut the nori sheets into 4 equal squares. Press some sushi rice into the middle of each square and place them in a muffin tray. Top each one with some marinated tofu salmon.

Bake the sushi muffins in the oven for 15 minutes.

After baking, top each muffin with diced avocado, edamame, sesame seeds, and spring onion. Drizzle some sriracha mayo on top. Serve immediately.